See Also: Appetizers · Cooking Club
Artichoke Flower Appetizer
From Dorothy McNett's recipes at www.dorothymcnett.com.
1- 2 medium - large artichokes
2-3 tablespoons extra-virgin olive oil
1/4 teaspoon Herbes de Provence
sea salt
fresh mozzarella slices, if desired
Trim the stems close to the bottom as evenly as possible. Cook artichokes until very tender. If you cooked them in boiling water, drain them well. If cooked in the microwave oven, no draining necessary! Cool slightly for ease in handling. Gently spread the leaves of the cooked artichokes. Turn them upside down and flatten as much as possible, but keeping intact. Heat large skillet or griddle. Add olive oil. Place the artichokes on the pan and then cover them with a plate and then weight them down with a brick or bacon press. Cook over medium heat 4-8 minutes or until the leaves are browning and getting a little crisp. Serve on a big plate, spinkle with herbs and sea salt. This is a great finger food, fabulous with goat cheeses or fresh mozzarella.
Recipe created 2001-03-05.
